|Twelve Yorkshire Puddings - like Jesus's disciples|
When I was a boy, my mother made a traditional roast dinner for the family every Sunday afternoon. For the first course, she would take a massive Yorkshire pudding from the oven and divide it into six. Then we would sit at the dining table consuming our slices of pudding doused in meat gravy ahead of the main course - meat, mashed potatoes and two or three vegetables.
Shirley and I have never eaten our Sunday Yorkshire puddings that way. Instead, we make small puddings that we place on our main course plates. Since I retired from teaching, I have done most of the cooking and yesterday was no different.
|Yorkshire puddings from above|
I roasted a chicken and carrots. Additionally, I prepared green beans, mashed potatoes, onion gravy and a tray of small Yorkshire puddings. I never bother to measure Yorkshire pudding ingredients as the recipe is in my DNA. I could make them with my eyes closed.
There are several small tips that Yorkshire pudding cooks might share - to do with the thickness of the mixture, the heat of the oven, the fat or oil used and the timing. The amount of egg mixture included is also pretty significant.
Accompanying this blogpost you can see pictures of yesterday's Yorkshire puddings. We ate four of them and the other eight were popped in our freezer ready for another mealtime. Second time round they take just three or four minutes to warm up in a hot oven.
|The Yorkshire Pudding as Art|